Effect of Broilers Chicken Diet Supplementation with Natural and Acidified Humic Substances on Quality of Produced Breast Meat

Animals

卷:11

Boris Semjon¹  Martin Bartkovský¹  Slavomír Marcinčák¹  Beáta Koréneková¹  Jozef Nagy¹  Marek Hudák²  Pavel Naď²  Lukáš Bujňák²  Dana Marcinčáková³ 

[1] Department of Food Hygiene, Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia;

[2] Department of Nutrition, Dietetics and Animal Breeding, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia;

[3] Department of Pharmacology and Toxicology, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, Slovakia;

关键词: poultry;    humic substances;    nutrition;    meat;    sensory evaluation;    lipid oxidation;   

DOI  :  10.3390/ani11041087

来源: DOAJ

【 摘 要 】

This study was conducted to examine the effect of two humic substances (HS) supplemented in broilers’ diet on the breast meat quality of broiler chickens. In this experiment, 120 pieces of one-day-old COBB500 broiler chickens were used. Broilers were divided into three groups, each containing 40 birds with three replications (13, 13, and 14 per one pen). Fattening lasted 38 days. The first experimental diet was supplemented with 0.7% of HS (HS0.7) and the second was enriched with 0.7% of acidified HS (HSA0.7). The control group of broilers (C) was fed a basal diet without the addition of any supplements. HS0.7 samples had the highest total protein content and the lowest content of fat (p < 0.01). The effects of broiler diet and storage had a significant impact on the pH of breast samples, p < 0.001 and p < 0.05, respectively. Supplementation of HS in broiler diet positively affected the lipid oxidation of breast meat samples, as indicated by the lower malondialdehyde content (p < 0.05). HSA0.7 samples had significantly better juiciness after the storage period (p < 0.001). The quality of meat produced with supplementation of HS in broilers’ feed can be considered as valuable in human nutrition due to improved protein and fat content with decreased lipid oxidation.

【 授权许可】

Unknown